Toss in the black garlic & toss until onions are coated & mixture is fragrant.

Add potatoes and toss to combine.

Pour in stock. If it doesn’t cover the potatoes, add enough hot water to cover.

Bring to a boil over high heat. Cover & lower to medium heat.

Simmer over medium heat until potatoes are tender, 10-15 mins.

Lower heat & purée mixture with a hand blender until smooth.

Whisk in the cream. *Hint: If at this point you feel that the soup isn’t reaching your desired thickness, you can sprinkle in the dry instant potatoes, a little at a time, whisking constantly until you reach the desired thickness.*